Braised Stuffed Hearts Wrapped in Bacon

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One of my other organ meat recipes, lamb hearts are a deceptively good and cheap meal. Unlike organs such as liver or kidney, which have a very strong taste, lamb hearts are very meaty and taste like little mini roasts. With a pork mince stuffing and wrapped in bacon (what else) this is a perfect recipe to start with for those that aren’t used to organ meats but want to incorporate them more into their diet.

Braised Stuffed Hearts Wrapped in Bacon – Serves 4

8 hearts
8 rashers streaky bacon
1 onion
50g mushrooms
100g pork mince
1 egg
salt and pepper
handful fresh chopped parsley
1 clove garlic
1 tbs almond meal
400g crushed tomatoes
250ml red wine Shiraz
400ml beef stock
4 servings Cauliflower Mash, get the recipe here

Clean hearts, trim excess fat, remove tubes and gristle.

Finely dice and saute mushrooms, onion and garlic. Let cool. Place in bowl, mix in pork mince, egg, parsly, almond meal, salt and pepper. Stuff hearts, wrap in
bacon, and secure with toothpicks.

Add crushed tomatoes, Shiraz and beef stock to a pot, bring to a boil and simmer while you prep the hearts.

Brown hearts in frying pan on all sides. Place in a roasting dish and pour in sauce. Cover with foil and cook in oven 2 hours at 170C. Once ready, remove
hearts and reduce required sauce on the stove to desired thickness. Xanthan gum can be added if preferred, to thicken. For a smoother sauce, puree with a stick mixer.

Slice hearts (2 per person) and serve on a bed of cauliflower mash, with sauce over the top. Serve.

*Tip – Any excess stuffing leftover can be fried up as tasty little patties.

Nutritional Info:

Cals – 660.3

Fat – 32.8g

Protein – 75.3g

Total Carbs – 11.1g

Fibre – 1.1g

Sugars – 2.7g

Net Carbs -10g